Elk Zuppa Toscana Soup

By Jaime Teigen

PREP TIME: 10 min

COOK TIME: 30 min

SERVES: 6

MAIN INGREDIENTS

  • 10 slices of bacon, diced
  • 2 tbsp olive oil
  • 1 lb. ground or 2 lbs. 1” stew-sized pieces of elk, tenderized
  • 1 medium yellow onion, diced
  • 2 large russet potatoes, peeled, ½” sliced then each slice quartered
  • 2 medium zucchinis, cut in half, then sliced into half circles
  • ½ cup parmesan cheese
  • 4 cloves garlic, minced, about 1 tbsp
  • 1 cup heavy cream
  • 1 bunch kale, roughly chopped or torn into bite-sized pieces, stems removed, roughly 4 cups
  • 32 oz. chicken or vegetable stock
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes

PREPARATION

Cook bacon in a large skillet on medium heat. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, set aside. Reserve the bacon drippings in the pan.

While the bacon is cooking, heat olive oil in a Dutch oven or heavy-bottomed soup pot (with lid) set over medium-high heat. Then:

Option A: Add ground elk, crumbling it as it cooks for about 10 minutes and season with ½ tsp salt and ¼ tsp pepper.
Add to the plate with the bacon.

Option B: Tenderized elk chucks — pat dry and season with ½ tsp salt and ¼ tsp of pepper. Brown all sides, then add to the plate with the bacon.

Turn down heat to medium and add 2 tbsp reserved bacon fat to pot. Add onion and cook about 5 minutes. Add a little chicken/vegetable stock to deglaze the pan if necessary. Add minced garlic and cook for an additional minute.

Pour in chicken/vegetable stock, scraping the bottom of the pot. Add in chili powder, potatoes and zucchini, then turn the heat to high and bring to a boil. 

Reduce the heat to medium-low and simmer until potatoes and zucchini are tender. Then add the cooked elk, ¾ of the bacon, heavy cream, kale and ¼ cup parmesan cheese. Stir and cook 2-5 minutes until kale is wilted.

Salt and pepper to taste. Serve in bowls, topped with remaining bacon, parmesan cheese and red pepper flakes.

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